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02 January 2013,23:50 by
D.Sumithra

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MEDITERRANEAN LIVER

Mediterranean liver requires an hour of cooking. The liver is layered in a casserole with green and red peppers and garlic. The tomato juice helps enhance the taste. It is best serve with sprinkled chopped parsley. This is indeed a mouth-watering dish that you’ll surely love.
Serves :
8

Preparation Time :
40 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Layer the liver in a shallow casserole with the onion, green and red peppers and the garlic.
  • Pour over the canned tomatoes with the juice and season to taste with salt and pepper.
  • Cover and cook in a preheated moderate oven for 1 hour.
  • Remove, adjust seasoning and sprinkle with the finely chopped parsley.

INGREDIENTS

  • 750 grams lambs' liver, washed, trimmed and thinly sliced
  • 2 onion, peeled and finely sliced
  • 2 green pepper, cored, deseeded and sliced
  • 2 red pepper, cored, deseeded and sliced
  • 2 garlic clove, peeled and crushed
  • 1 kg tomatoes
  • Salt
  • Freshly ground black pepper
  • 2 tablespoon chopped parsley, to garnish

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